BRUNCH: It’s the New Black!

What started as a midday meal for late-night partiers has become a popular way to celebrate special occasions, connect with family and friends, or merely a way to enjoy a slow start to the day.

Brunch originated in England in the late 19th century and became widespread in the United States in the 1930s. Today, families and restaurants serve brunch for the social and culinary aspects of dining.

To help you plan a meal that is easy and delicious, we’ve gathered sweet and savory brunch recipes from our staff, copy editors and community board members.

Bon Appétit!

• Monkey Bread ALM Market Support Associate, Christie Deese

“All my favorite recipes come from dear friends and this one is no exception. Thanks to Susan Miller for a fun and comforting food that everyone loves! Her mom, Pat served this to her and her siblings growing up in Roswell. And now we make this for our kids!”

Directions Spray a bundt pan with non-stick spray. Cut biscuits into quarters. Combine sugar and cinnamon in a gallon plastic bag and add 5 pieces of biscuit at a time. Shake to coat. Transfer biscuit pieces to bundt pan. Continue until all the biscuit pieces are coated with sugar. Save the leftover sugar for topping. For the topping, melt butter and mix with brown sugar. Spoon over biscuit pieces in pan. Sprinkle any leftover sugar from gallon bag to the pan as well. Bake at 350 degrees for 35 to 40 minutes. Best served hot but you may make ahead and serve at room temperature.

• Three Cheese Quiche ALM Executive Editor, Candi Hannigan

“Courtesy of my church friend Linda Wilson. I have fond memories of enjoying this treat with friends who met for a weekly small group when our children were young. Moms would gather and enjoy fellowship, and eat, of course.”

Directions Weave bacon slices (this will be the base for rolling your fatty). Roll out sausage inside a gallon baggie, when rolled to the size of your weaved bacon, cut baggie off, then lay sausage over weaved bacon slices. Layer shredded cheese. Mix together the hash browns, onions, peppers, salt and pepper. Layer mixture over the shredded cheese. Roll up on the diagonal (start with a corner and end with a corner) and secure the ends with toothpicks. Smoke at 250 degrees for 2 hours until it reaches an internal temperature of 165. Enjoy!

• Baked Cheese Grits ALM Managing Editor, Jackie Loudin

“No self-respecting Southerner can host a brunch without serving grits!”

Directions Preheat oven to 350 degrees. Grease a 4-quart casserole dish. Bring the broth, garlic powder, salt and pepper to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 minutes. Add the cubed cheddar cheese and milk, and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35 to 40 minutes or until set.

“Amie and I were newlyweds the first time she made chicken squares. She accidentally put in about 10 times the amount of salt that the recipe called for, and I was too newly married to speak my mind. I had eaten about half a square, while trying not to show my disgust. Amie saved me from eating the other half when she finally took her first bite and declared, ‘Whoa, something’s wrong!’ She says she believes I would have just kept smiling and would have eaten the whole thing without complaint had she not taken a bite and saved us from sure intestinal disaster. Enjoy this recipe and be sure to add the right amount of salt.”

Directions Mix shredded chicken with cream cheese, onion, salt and pepper. Unroll crescent rolls and seal 2 triangles together to create a square. Add a huge tablespoon of chicken mixture to the center of each square. Bring all 4 corners of the crescent roll together, and seal them (it will look like a button). Bake at 350 degrees for 20 minutes.

Directions Preheat oven to 450 degrees. Toss sweet potatoes with oil on a foil-lined baking sheet. Season with salt and pepper. Roast for 25-30 minutes, turning once about halfway through, until potatoes are golden brown and crisp. Meanwhile, whisk vegan mayonnaise or avocado, with cayenne pepper, lime zest and juice in a small bowl. Season fries with salt to taste, top with cilantro and serve with lime sauce for dipping.

• Breakfast Casserole ALM Copy Editor, Eliza Somers

“My favorite brunch item is the breakfast casserole, which you can make the night before. I first heard it called the Christmas Breakfast Casserole, and the recipe varies depending on what you have in the fridge or whatever you fancy. I’m gluten free and use gluten-free bread and it is just as wonderful. I’ve also heard of people using hash browns instead of the bread.”

Directions Brown sausage or bacon and place on a plate with a paper towel to absorb the grease. Sauté onion, green pepper and mushrooms. Grease 13- by 9-inch pan. Tear apart bread and line the pan with the bread. Mix remaining ingredients in a bowl, add meat and veggies, then pour over bread. Cover with foil and chill overnight in fridge.

In the morning, preheat oven to 350 degrees. Cook, covered 40-60 minutes. Uncover and reduce temperature to 325 degrees and cook another 30 minutes or until set.

• Don’t Forget the Beverages!

One of the things that sets brunch apart from your typical breakfast or lunch, is that it’s perfectly acceptable to indulge in an adult beverage. In fact, it’s practically required.

Make it super simple and set up a mimosa or Bloody Mary bar and let your guests do the rest.